Bean And Barley Chili Food

BEAN AND BARLEY CHILI

Steps:

• 1 In a 4-quart pot over medium-high heat, heat the oil until shimmering
• 2 Stir in the green peppers, onion, bay leaves and ½ teaspoon salt and cook, stirring frequently, until the onion is lightly browned, about 10 minutes
• 3 Add the garlic and cook until fragrant, about 30 seconds
• 4 Add the chili powder, cumin, oregano, remaining 1 teaspoon salt and red pepper flakes and cook, stirring, to toast the spices for about 1 minute
• 5 Pour in the beer and scrape the bottom of the pan to deglaze
• 6 Cook for about 2 minutes, then stir in the vegetable broth and barley
• 7 Partially cover the pot, leaving the lid slightly ajar to let steam escape, and bring the chili to a gentle boil, reducing the heat if necessary to keep it from boiling too vigorously
• 8 Boil until the barley is almost tender, stirring occasionally, about 15 minutes
• 9 Add the tomatoes and beans
• 10 Bring the mixture to a boil, then reduce the heat to a simmer and cover the pot again with the lid slightly ajar
• 11 Cook, stirring occasionally, until the barley is tender and the chili is thick, 20 to 30 minutes
• 12 Add a little water, if necessary, to thin out the chili to your liking
• 13 Stir in the lime juice and agave, if using, then taste and season with more salt, if needed
• 14 Remove the bay leaves, if you can find them
• 15 Serve hot, with your choice of accompaniments

BARLEY CHILI

Steps:

• In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in flour. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until barley is tender.

CHILI WITH BARLEY

Steps:

• In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add water; bring to a boil., Stir in barley. Reduce heat; cover and simmer for 10 minutes or until barley is tender. Stir in the beans, tomatoes, tomato paste and chili seasoning; heat through.

BEEF AND BEAN TACO CHILI

Steps:

• In a Dutch oven, heat oil over medium heat; add beef and onions. Cook until beef is no longer pink and onions are tender, 6-8 minutes. Drain. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until flavors are blended, about 30 minutes. If desired, serve with toppings.

BARLEY BEAN CHILI

Steps:

• Cook barley according to package directions; drain. In a large saucepan, saute onion and green pepper in oil for 5 minutes. Add barley and remaining ingredients; bring to a boil. Reduce heat; simmer uncovered for 20 minutes.

MEXICAN BEAN 'N' BARLEY CHILI

Steps:

• In a Dutch oven coated with cooking spray, saute onion and garlic in oil for 2 minutes. Stir in peppers; cook 3-4 minutes longer or until tender. , Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until barley is tender.

SLOW COOKER BEAN AND BARLEY STEW

Steps:

• Combine the broth, bean mix, salt, pepper, celery, carrots, garlic, onions, bay leaf, thyme and 2 cups water in a slow cooker. Cover and cook on low for 7 hours. Add the barley and, if the broth looks low, another cup of water. Cover and cook on low an additional 1 hour (8 hours total).
• Just before serving, stir in the spinach to wilt. Serve in a big bowl with toasted crusty bread or baguette.

BEEF AND BARLEY CHILI

Steps:

• In a large pot, cook the beef and onion in a drizzle of oil over medium-high heat for 5-8 minutes, breaking up with a spoon, until the onions are soft and the meat is no longer pink. Add the peppers and garlic and cook for a few more minutes, until soft.
• Add all other ingredients and bring to a boil. Turn the heat down to low, cover and cook for about an hour, stirring occasionally, until reduced and thick.
• Serve immediately or cool, then refrigerate for a day or two until ready to enjoy.

VEGETARIAN CHILI WITH BARLEY

Steps:

• Chop all peppers, garlic. Add all ingredients to a large stock pot over med-low heat. Cook about 30 min or until barley is tender. Stir occasionally to keep beans from sticking to the bottom. Cook slowly as barley needs time to soak up juices. If it gets too thick, add a bit of water to achieve desired consistency. Enjoy!

CHICKEN BARLEY CHILI

Steps:

• In a large saucepan, combine first 7 ingredients (tomatoes through cumin).
• Over high heat bring to a boil; cover and reduce heat to low.
• Simmer for 20 minutes, stirring occasionally.
• Add beans, corn and chicken; increase heat to high until chili comes to a boil.
• Cover and reduce heat to low.
• Simmer for another 5 minutes, or until barley is tender.
• If upon standing the chili becomes too thick, add more chicken broth or water until chili is desired consistency.
• If desired, top each bowl of chili with a little shredded cheddar and a dollop of sour cream.

SPICY TOMATO AND BEAN BARLEY BAKE (LOW FAT AND HEALTHY)

Steps:

• Preheat your oven to 425 degrees.
• Use an oven proof dish casserole or pot that can also be used on the stovetop and put over a medium heat on the stove.
• Once the pot is hot spray with some non-stick cooking spray or use a bit of oil if you wish and put the onions in and fry off for about 5 minutes until they are going soft.
• Add the carrots, celery and mushrooms and continue to cook for another 5 minutes, stirring often.
• Add the pearl barley and the pinto beans and stir through for 2 minutes.
• Add the V8, garlic powder and chili powder and stir to make sure everything is well combined.
• Cover and put into the oven and cook for about 1 hour and 15 minutes. Keep checking it now and then to make sure it isn't going dry. It is done when the barley is tender and most of the juices are absorbed.
• Take out of the oven and dish out onto serving plates or bowls and then divide the cheese between the dishes and sprinkle on top.
• Serve.

CHILI WITH RICE AND BARLEY

Steps:

• Combine ground beef, bacon, and onion in a large stockpot over medium-high heat. Cook and stir for 5 minutes. Add chili powder, garlic, sugar, 1 tablespoon red pepper flakes, cumin, cinnamon, paprika, salt, and pepper; cook and stir until beef is browned and crumbly and onions are translucent, about 2 more minutes.
• Add tomato sauce, kidney beans, garbanzo beans, diced tomatoes, barley, white rice, and remaining red pepper flakes. Simmer for 1 1/2 hours, stirring periodically and tasting to adjust seasonings.

GROUND BEEF CHILI WITH BEANS

Steps:

• Pour tomatoes into a large stockpot over medium heat.
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to the stockpot.
• Cook and stir chorizo in the same hot skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer chorizo to the stockpot.
• Heat oil in the same skillet over medium-high heat. Saute onions and garlic until very well cooked and translucent, 7 to 10 minutes. Add cumin and chili powder and cook for about 3 minutes more. Transfer onions to the stockpot with lime juice, salt, and black pepper. Stir black beans, pinto beans, and kidney beans into the pot.
• Heat the skillet over medium-high heat and lightly saute bell peppers, about 5 minutes. Add to the stockpot.
• Add corn to the stockpot and season with additional salt and pepper. Add hot sauce to taste and simmer for 30 minutes more. Sprinkle cilantro on top and serve.

BEAN AND BARLEY CHILI WITH CILANTRO SOUR CREAM

Steps:

• In 5-quart Dutch oven, heat oil over medium-high heat. Cook onion and garlic in oil 5 minutes, stirring frequently, until tender. Stir in barley, tomatoes, water, chili powder, cumin, salt and pepper. Reduce heat. Cover; simmer 30 minutes.
• Stir in beans and salsa. Cook about 30 minutes longer or until barley is tender.
• In small bowl, mix sour cream and cilantro until blended. Serve chili topped with cilantro sour cream.

MEXICAN BEAN 'N' BARLEY CHILI

Steps:

• In a Dutch oven coated with nonstick cooking spray, saute onion and garlic in oil for 2 minutes. Stir in peppers and cook 3 - 4 minutes longer or until tender.
• Stir in remaining ingredients.
• Bring to a boil; reduce heat; cover and simmer for 15 to 20 minutes, or until barley is tender.
• Add frozen okra let cook to crisp tender.